摘要
添加质量分数4%的乳清蛋白酶解物于奶液中,替代含等量蛋白质的全脂奶粉,研究乳清蛋白酶解物对酸奶发酵中乳酸菌的生长和储藏稳定性(4℃储藏)的影响。结果表明:乳清蛋白酶解物未改变乳酸菌在酸奶中的生长曲线;乳清蛋白酶解物能显著(P(0.05)促进嗜热链球菌在酸奶中的生长增殖,而对保加利亚乳杆菌的生长无显著性影响;乳清蛋白酶解物能显著提高嗜热链球菌在酸奶31d储藏期内的稳定性,而明显降低保加利亚乳杆菌的储藏稳定性;总体上,乳清蛋白酶解物能显著地增加储藏期酸奶中的乳酸菌总数。
In the present work, 4 % （w/w） of whey protein hydrolysate（WPH） was added to milk and its effect on growth and storage stability of Lactobacillus in yogurt was investigated. Results showed that, WPH didn＇ t change the growth mode of Lactobacillus in yogurt ; WPH significantly（ （P 〈 0.05） promoted the growth of S. thermophilus in yogurt, while it showed no signifieant effeet on the growth of L. delbrueekii ssp. Bulgarieus;WPH significantly increased the stability of S. thermophilus in yogurt during its 31 d＇ s storage in refrigerator with 4℃ , but in contrast, it decreased the stability of L. delbrueckii ssp. significantly;In a whole, WPH can obviously increase the cell counts of Lactobacillus in yogurt during its storage.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2009年第12期151-154,共4页
Food and Fermentation Industries
基金
广东省科技计划项目(项目编号2008A010900001
2008A010900017)
关键词
乳清蛋白
酶解
酸奶
乳酸菌
生长
稳定性
whey protein hydrolysate, enzymatic hydrolysis,yogurt, growth, stability
